Chicken Gumbo

Chicken is added to a vegetable and tomato broth seasoned with gumbo file, bay leaves, parsley, thyme, and Worcestershire. Hot pepper sauce adds a kick.

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Ingredients:

• 3 10-oz packages of frozen okra, thinly sliced  
• 3/4 cup finely chopped onion  
• 3/4 cup finely chopped green pepper  3/4 t. finely chopped garlic  
• 3 T gumbo file  
• 5 1/2 cups chicken stock  
• 3 cups coarsely chopped fresh ripe tomatoes  
• Herb bouquet: parsley, bay leaf  
• 3/4 t. thyme  
• 3 t. salt  
• Freshly ground pepper  
• 3 cups diced cooked chicken  
• 3 t. Worcestershire sauce  
• 3/8 t. Tabasco  
• 3 cups hot steamed rice    

Method

Cook okra, peppers and onions in the microwave (about 5 min). Add to the cooking pot with garlic and tomatoes and cook without browning for about 5 min. Add stock, bouquet garni, thyme, salt and pepper and gumbo file. Add chicken. Bring to boil, turn heat to its lowest point and simmer, partially covered for 1/2 hour. Season with Worcestershire sauce and Tabasco. Ladle gumbo over small mounds of hot rice in deep soup plates.

Notes: This is also delicious as a seafood gumbo with: 1 lb. raw shrimp 1 can crab meat 1 pint oysters 3 t. lemon juice ...but do seafood at the end. Then drop in shrimp, simmering 5 min. Add crab meat and oysters and simmer 2-3 min. until oysters curl.

Number of servings: 6

Submitted By: miclyn
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